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Home > Recipes > Recipe

Russian-Style Chicken Cutlets

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Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: Ratings: 1 Reviews: 1 See Reviews
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Active Time:  10 Minutes
 Total Time:  25 Minutes
 Yield:  Serves 4
So simple and so good -- these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist.
RECIPE INGREDIENTS
2 slices good-quality white bread, crusts removed
1/4 cup half and half
1 pound ground chicken
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry bread crumbs
2 tablespoons cooking oil
Russian-Style Chicken Cutlets Recipe at Cooking.com
DIRECTIONS
Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.

Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.

In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

VARIATION

ITALIAN-STYLE CHICKEN CUTLETS
Omit the dill. Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.
Recipe reprinted by permission of Food and Wine. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 579
Fat. Total: 36g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 826mg
% Cal. from Fat: 56%
Cholesterol: 98mg
Protein: 33g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: Marci, TX Reviewed: 07/04/2007
See all of Marci's reviews »
This is a pretty quick decent part of a meal. It tastes good and it doesn't take much skill or time to fix it. However, it's very 'gooey' and difficult to get coated with bread crumbs. Once you figure it out it goes smoothly. It really doesn't have much taste to it, besides chicken so next time I make it I will probably fix some sort of mustard/dill wine sauce or something like that to go over it. I served it with homemade mashed potatoes and steamed green beans. I actually have a Russian friend who said this is in fact Russian style. He was shocked that we used as much chicken, in Russia/colonies/states it's common to use more bread than chicken! Overall I was happy with the recipe and will fix it again - I might even submit a sauce to go with it and see if cooking.com will put it on the site ;-)
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